Known in France as “salmon en croûte”, salmon Wellington is lighter and more elegant than its big brother, beef Wellington. A fillet of fresh salmon is spread generously…
Bouillabaisse has its origins in the French city of Marseille and is a traditional Provençal fish stew. INGREDIENTS 2 garlic cloves 1 litre fish stock 1 tin chopped…
Hailing from the mountains of Lebanon and Syria this dish ticks all the boxes when it comes to fabulous fresh flavours. INGREDIENTS ¼ cup bulgur wheat 150 grams…
PAIRED WITH: Cape of Good Hope Altima Sauvignon Blanc Cape of Good Hope recipe series by Ilse van der Merwe (thefoodfox.com) Photographs by Tasha Seccombe